
Oysters on a bed of Guérande salt with Christmas spices
Personnes
4
Difficulty
Medium
Preparation
10 min
Cooking
15 min
Budget
Affordable

Idéal avec Moist coarse salt
Ingredients
- 24 HUÎTRES
- 30 CL DE VINAIGRE À L’ÉCHALOTE
- 4 C. À C. D’AGAR-AGAR
- LE ZESTE DE 2 CITRONS
- 2 KG DE GROS SEL LABEL ROUGE LE GUÉRANDAIS
- 3 ÉTOILES DE BADIANE
- 3 BÂTONS DE CANNELLE
- 20 CLOUS DE GIROFLE
- 10 BAIES DE POIVRE DE LA JAMAÏQUE
- 1 C. À S. DE BAIES ROSES
Preparation
-
Prepare the jelly: gently heat the shallot vinegar in a small saucepan. Add the agar-agar and stir until completely dissolved. Boil for 1 min. Transfer to a plastic tin.
-
Preheat oven to 200°C (gas mark 7). In a coffee grinder or small chopper, blend the spices from the perfumed salt, mix with the coarse salt and place in the oven for 15 minutes, just before serving.
-
Meanwhile, open the oysters, reserving as much of their juice as possible. Place 1 teaspoon of shallot jelly on each oyster, followed by a squeeze of lemon zest.
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Serve the oysters immediately on the warm, fragrant salt, which everyone can use to their own taste.